Hey there, welcome to Takeaway with Sam Ocas, a podcast from Nation's Restaurant News.

I am Sam Ocas, editor-in-chief here at NRN, and this is the show where I give you an all-access

pass to the restaurant industry's most influential decision-makers. This week I'm talking with

Amy Homme, a restaurant industry executive whose resume includes stops at brands like Red Robin, Sweet Green,

and Bluestone Lane. These days, a lot of Amy's attention is on lead, an organization that she co-founded

with other restaurant executives that invests in future restaurant leaders. That acronym stands

for learning, exploration, and development, and the organization

is hosting events around the country this year to make networking, education, and professional

development more accessible to emerging leaders. That series kicks off on March 7th in Denver,

and will continue later in the year with events in Chicago and Houston. Amy joined the

podcast to talk about lead and how the industry can reduce turnover, particularly among GMs,

if it did a better job investing in young leaders. In this interview, you will learn more about

why young restaurant leaders need networking and education, how the restaurant industry has a work-life balance problem, and how your mentorship could help unlock the potential of a future restaurant star.

Jumping now into my interview with lead co-founder Amy Homm.

Also, don't forget to stick around after the interview as I will share my five takeaways

from this discussion, actionable insights that you can take with you on the go.

Okay, I'm here with Amy Hom, an executive in the restaurant industry and one of the founders

of the organization lead.

Amy, thanks for joining me today.

Thanks for having me, Sam. Or the Sam. Yeah. We say in the industry. The one and only.

That's right. Yes, of course. Sam Stanovich. I know you're out there. You might be listening,

but we are the Sam's. I'm going to rename the title of this podcast. But Amy, you have an

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